Talay, Rabia, and Ümmügülsüm Erdoğan. “Nutritional and Sensory Quality in Organic and Conventional Foods”. Turkish Journal of Agriculture - Food Science and Technology 7, no. 5 (May 21, 2019): 774–782. Accessed November 25, 2024. https://agrifoodscience.com/index.php/TURJAF/article/view/2426.